The story
L'Epicerie au Bon Manger brings its dedication to French artisanal cuisine directly to Reims through an intimate ten-seat dining room. Owners Aline and Eric Serva left their careers in Parisian fashion and public broadcasting to establish this space in 2008. They built the operation around a simple principle that favors handcrafted production over industrial scale. Every ingredient arrives with a documented lineage, reflecting their commitment to supporting small family farms across Europe.
The kitchen prepares every plate of this artisanal French cooking on a fixed eight-euro menu featuring two starters, a hot course, and cheese. Guests gather around large wooden tables to share the Ospital pork shank alongside Barthouil smoked salmon and duck confit. Other frequent highlights include a twenty-month aged Auvergne cured ham, paprika-spiced pastrami, and a Vietnamese chocolate mousse sourced from the owner’s homeland. These plates arrive prepared by artisans who prioritize texture and honest seasoning.
A recently refreshed façade and a curated collection of vintage audio equipment transform the space into a dedicated listening room. The acoustic setup mirrors Japanese hospitality concepts while keeping the focus strictly on the meal and conversation. This restrained environment helped the venue earn a spot in the 2026 Le Fooding guide. The beverage program pairs the food with natural champagnes and live wines from independent growers in Austria, Spain, and the surrounding Marne region.
Recognition
Ambience
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